CN105685936B - A method of utilizing wheat bran oneself protein matter and sugar preparation wheat Flavor object - Google Patents
A method of utilizing wheat bran oneself protein matter and sugar preparation wheat Flavor object Download PDFInfo
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- CN105685936B CN105685936B CN201610059626.9A CN201610059626A CN105685936B CN 105685936 B CN105685936 B CN 105685936B CN 201610059626 A CN201610059626 A CN 201610059626A CN 105685936 B CN105685936 B CN 105685936B
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Abstract
The invention discloses a kind of methods using wheat bran oneself protein matter and sugar preparation wheat Flavor object, which comprises the following steps: (1) wheat bran toasts flavouring, crushes spare；(2) it digests: aqueous solution is added in the wheat bran crushed, and alpha-amylase and maltose enzymatic hydrolysis is added, flavor protease enzymatic hydrolysis, enzyme deactivation after enzymatic hydrolysis is then added, centrifugation removal of impurities, the mixed enzymolysis liquid that supernatant is concentrated in vacuo rich in reduced sugar, amino acid and small-molecular peptides；(3) using in mixed enzymolysis liquid reduced sugar and amino acid and small-molecular peptides as raw material carry out Maillard reaction, obtain wheat Flavor produce product.Not only step is simply easily operated by the present invention, and the raw material being related to all derives from wheat bran itself, is not necessarily to extra amino acid and reduced sugar, flavor obtained is fragrant close to original wheat to greatest extent, fragrance nature no impurity taste, therefore is suitble to promote the use.
Description
Technical field
The present invention relates to a kind of method for preparing wheat Flavor object, in particular to a kind of utilization wheat bran oneself protein matter and sugar
The method for preparing wheat Flavor object.
Background technique
Wheat bran, i.e. wheat skin grind the kind skin under sieving after taking flour for wheat.Rich in cellulose, vitamin and some minerals,
It is edible, be used as medicine, make wine, as feedstuff etc..It is in the prior art usually the extraction of beneficiating ingredient in concern wheat bran, such as meals
Extraction, xylan and the preparation of anti-oxidation peptide etc. of fiber are eaten, its related flavor substance then rarely has report, and fragrance is made and is eating
The application of product additive agent field is even more rare refers to.
Pursuit with people to healthy diet, coarse grain food are more and more welcome, and wheat perfume (or spice) class product also faces
The huge market demand.And there are the not drawbacks such as heatproof, not natural more in wheat essence traditional at present, restrict the city of such product
Field is expanded.Barley is used to allot as raw material, additional a variety of amino acid and glucose response, then flavoring accurate adjustment also having been reported that before this
Wheat essence resistant to high temperature, although the method contains natural barley, reality or extra amino acid and reducing sugar reaction, and most
It is modified afterwards by essence, natural sense is not strong enough.Therefore, natural sense how is developed by force, wheat Flavor with rich flavor is for we
Still need to the project faced.
Summary of the invention
It is an object of the invention to overcome current barley as raw material, additional a variety of amino acid and glucose response, then plus
Flavor deployment goes out wheat essence resistant to high temperature and naturally feels not strong enough defect, and it is simple to provide a kind of step, convenient for operation, moreover it is possible to make
Flavor is obtained close to original wheat perfume, a kind of of fragrance nature no impurity taste prepares wheat Flavor object using wheat bran oneself protein matter and sugar
Method.
The present invention is achieved through the following technical solutions:
A method of utilizing wheat bran oneself protein matter and sugar preparation wheat Flavor object, comprising the following steps:
(1) wheat bran toasts flavouring, crushes spare；
(2) digest: by the wheat bran crushed be added aqueous solution, and be added alpha-amylase and maltose enzymatic hydrolysis, then plus
Enter flavor protease hydrolyzed, enzyme deactivation after enzymatic hydrolysis, centrifugation removal of impurities, supernatant is concentrated in vacuo rich in reduced sugar, amino acid and small point
The mixed enzymolysis liquid of sub- peptide；
(3) using in mixed enzymolysis liquid reduced sugar and amino acid and small-molecular peptides as raw material carry out Maillard reaction, obtain
To wheat Flavor produce product.
Further, wheat bran baking temperature is 120-160 DEG C, baking time 10-30min in step (1), grinding particle size
For 80-200 mesh.
Further, in step (2), the ratio of wheat bran and water is 1:(10-15), solid-liquid ratio unit is g/ml；α-shallow lake
Powder enzyme dosage is the 0.3%-1% of wheat bran aqueous solution quality, and maltose dosage is the 0.1%- of wheat bran aqueous solution quality
0.5%, hydrolysis temperature is 40-65 DEG C, enzymolysis time 1-3h；Flavor protease dosage is the 0.5%- of wheat bran aqueous solution quality
1%, hydrolysis temperature is 40-65 DEG C, enzymolysis time 1.5-3h；Enzyme deactivation condition is 80-85 DEG C, 15-30min；Centrifugal rotational speed is
(5000-8000) r/min, centrifugation time 5-10min；Carry out thickening temperature be 55-80 DEG C, vacuum degree be -0.095~-
0.08MPa, the ratio for being concentrated into former wheat bran quality and gained mixed enzymolysis liquid quality is 1:(1-2).
Maillard reaction step in order to ensure effect, in step (3) are as follows: 1,2-PD is added, and to carry out Mei Lade anti-
It answers, the dosage of 1,2-PD is 1-2 times of mixed enzymolysis liquid volume, and reaction temperature is 100-120 DEG C, reaction time 2-
3h。
Compared with prior art, the present invention have the following advantages that and the utility model has the advantages that
(1) present invention digests wheat bran first with amylase and maltose, by Starch Conversion Cheng little Fen therein
Sub- reduced sugar reuses flavor protease and carries out the fragrant precursor component small-molecular peptides of depth growth acquisition cause and amino acid to it, into
And enzymolysis product is used to carry out Maillard reaction, the raw material being related to all derives from wheat bran itself, without extra amino acid and also
Raw sugar, flavor obtained is fragrant close to original wheat to greatest extent, fragrance nature no impurity taste.
(2) present invention process is simple, it is easy to accomplish industrialized production, the flavor of preparation both can be used as essence base-material, energy
It is enough obviously improved wheat essence quality, solves the problems, such as essence not enough nature and non-refractory；Simultaneously also can be directly used for bake,
In the field of food such as beverage.
Specific embodiment
The present invention is described in further detail below with reference to embodiment, embodiments of the present invention are not limited thereto.
Embodiment 1
A kind of wheat Flavor object mainly utilizes wheat bran oneself protein matter and sugar, by wheat bran by digesting, being concentrated and carry out beauty
Maillard reaction can be prepared by, specific steps are as follows:
(1) wheat bran toasts flavouring, crushes spare.
Wherein, wheat bran baking temperature is 120 DEG C, baking time 30min, and grinding particle size is 80 mesh.
(2) it digests.
10 times of aqueous solutions are added in the wheat bran crushed, solid-liquid ratio unit is g/ml, i.e., wheat bran and water are by 1g:10ml's
Ratio mixing.
Then, alpha-amylase and maltose enzymatic hydrolysis is added, wherein alpha-amylase dosage is wheat bran aqueous solution quality
0.5%, maltose dosage is the 0.2% of wheat bran aqueous solution quality, and hydrolysis temperature is 55 DEG C, enzymolysis time 2h.
Subsequently, flavor protease enzymatic hydrolysis is added, flavor protease dosage is the 0.5% of wheat bran aqueous solution quality, enzymatic hydrolysis
Temperature is 50 DEG C, enzymolysis time 2h.
Enzyme deactivation after enzymatic hydrolysis, specific enzyme deactivation condition are 80 DEG C, 30min.The enzymolysis liquid obtained after enzyme deactivation cleans through centrifugation, from
Heart revolving speed is 5000r/min, centrifugation time 10min.Supernatant is concentrated in vacuo rich in reduced sugar, amino acid and small-molecular peptides
Mixed enzymolysis liquid, thickening temperature be 55 DEG C, vacuum degree be -0.095, be concentrated into original wheat bran quality be mutually equal.
(3) using in mixed enzymolysis liquid reduced sugar and amino acid and small-molecular peptides as raw material carry out Maillard reaction, obtain
To wheat Flavor produce product.
Wherein, Maillard reaction step are as follows: be added 1,2-PD carry out Maillard reaction, the dosage of 1,2-PD with
Mixed enzymolysis liquid volume is mutually equivalent, and reaction temperature is 100 DEG C, reaction time 2h.
Embodiment 2
A kind of wheat Flavor object mainly utilizes wheat bran oneself protein matter and sugar, by wheat bran by digesting, being concentrated and carry out beauty
Maillard reaction can be prepared by, specific steps are as follows:
(1) wheat bran toasts flavouring, crushes spare.
Wherein, wheat bran baking temperature is 140 DEG C, baking time 20min, and grinding particle size is 150 mesh.
(2) it digests.
12 times of aqueous solutions are added in the wheat bran crushed, solid-liquid ratio unit is g/ml, i.e., wheat bran and water are by 1g:10ml's
Ratio mixing.
Then, alpha-amylase and maltose enzymatic hydrolysis is added, wherein alpha-amylase dosage is wheat bran aqueous solution quality
0.3%, maltose dosage is the 0.1% of wheat bran aqueous solution quality, and hydrolysis temperature is 40 DEG C, enzymolysis time 1h.
Subsequently, flavor protease enzymatic hydrolysis is added, flavor protease dosage is the 0.8% of wheat bran aqueous solution quality, enzymatic hydrolysis
Temperature is 40 DEG C, enzymolysis time 1.5h.
Enzyme deactivation after enzymatic hydrolysis, specific enzyme deactivation condition are 82 DEG C, 20min.The enzymolysis liquid obtained after enzyme deactivation cleans through centrifugation, from
Heart revolving speed is 6500r/min, centrifugation time 8min.Supernatant is concentrated in vacuo rich in reduced sugar, amino acid and small-molecular peptides
Mixed enzymolysis liquid, thickening temperature be 60 DEG C, vacuum degree be -0.09, be concentrated into 1.5 times of former wheat bran quality.
(3) using in mixed enzymolysis liquid reduced sugar and amino acid and small-molecular peptides as raw material carry out Maillard reaction, obtain
To wheat Flavor produce product.
Wherein, Maillard reaction step are as follows: 1,2-PD is added and carries out Maillard reaction, the dosage of 1,2-PD is
1.5 times of mixed enzymolysis liquid volume, reaction temperature are 110 DEG C, reaction time 2.5h.
Embodiment 3
A kind of wheat Flavor object mainly utilizes wheat bran oneself protein matter and sugar, by wheat bran by digesting, being concentrated and carry out beauty
Maillard reaction can be prepared by, specific steps are as follows:
(1) wheat bran toasts flavouring, crushes spare.
Wherein, wheat bran baking temperature is 160 DEG C, baking time 10min, and grinding particle size is 200 mesh.
(2) it digests.
15 times of aqueous solutions are added in the wheat bran crushed, solid-liquid ratio unit is g/ml, i.e., wheat bran and water are by 1g:10ml's
Ratio mixing.
Then, alpha-amylase and maltose enzymatic hydrolysis is added, wherein alpha-amylase dosage is wheat bran aqueous solution quality
1%, maltose dosage is the 0.5% of wheat bran aqueous solution quality, and hydrolysis temperature is 65 DEG C, enzymolysis time 3h.
Subsequently, flavor protease enzymatic hydrolysis is added, flavor protease dosage is the 1% of wheat bran aqueous solution quality, enzymatic hydrolysis temperature
Degree is 65 DEG C, enzymolysis time 3h.
Enzyme deactivation after enzymatic hydrolysis, specific enzyme deactivation condition are 82 DEG C, 15min.The enzymolysis liquid obtained after enzyme deactivation cleans through centrifugation, from
Heart revolving speed is 8000r/min, centrifugation time 5min.Supernatant is concentrated in vacuo rich in reduced sugar, amino acid and small-molecular peptides
Mixed enzymolysis liquid, thickening temperature be 80 DEG C, vacuum degree be -0.08, be concentrated into 2 times of former wheat bran quality.
(3) using in mixed enzymolysis liquid reduced sugar and amino acid and small-molecular peptides as raw material carry out Maillard reaction, obtain
To wheat Flavor produce product.
Wherein, Maillard reaction step are as follows: 1,2-PD is added and carries out Maillard reaction, the dosage of 1,2-PD is
2 times of mixed enzymolysis liquid volume, reaction temperature are 120 DEG C, reaction time 3h.
As described above, the present invention can be realized preferably.
Claims (7)
1. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object, which comprises the following steps:
(1) wheat bran toasts flavouring, crushes spare；
(2) it digests: aqueous solution is added in the wheat bran crushed, and alpha-amylase and maltose enzymatic hydrolysis is added, wind is then added
Taste protease hydrolyzed, enzyme deactivation after enzymatic hydrolysis, centrifugation removal of impurities, supernatant are concentrated in vacuo rich in reduced sugar, amino acid and small-molecular peptides
Mixed enzymolysis liquid；
(3) using in mixed enzymolysis liquid reduced sugar and amino acid and small-molecular peptides as raw material carry out Maillard reaction, obtain wheat
Flavor produce product；
Alpha-amylase dosage is the 0.3%-1% of wheat bran aqueous solution quality in the step (2), and maltose dosage is wheat bran water
The 0.1%-0.5% of solution quality, hydrolysis temperature are 40-65 DEG C, enzymolysis time 1-3h；Flavor protease dosage is wheat bran water
The 0.5%-1% of solution quality, hydrolysis temperature are 40-65 DEG C, enzymolysis time 1.5-3h.
2. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object according to claim 1, special
Sign is: wheat bran baking temperature is 120-160 DEG C, baking time 10-30min, grinding particle size 80-200 in step (1)
Mesh.
3. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object according to claim 1 or 2,
Be characterized in that: the ratio of wheat bran and water is 1:(10-15 in step (2)), solid-liquid ratio unit is g/ml.
4. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object according to claim 3, special
Sign is: enzyme deactivation condition is 80-85 DEG C in step (2), 15-30min.
5. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object according to claim 4, special
Sign is: centrifugal rotational speed is (5000-8000) r/min, centrifugation time 5-10min in step (2).
6. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object according to claim 5, special
Sign is: it is 55-80 DEG C that thickening temperature is carried out in step (2), and vacuum degree is -0.095~-0.08MPa, is concentrated into former wheat bran matter
The ratio of amount and gained mixed enzymolysis liquid quality is 1:(1-2).
7. a kind of method using wheat bran oneself protein matter and sugar preparation wheat Flavor object according to claim 5 or 6,
It is characterized in that: the Maillard reaction step in step (3) are as follows: 1,2-PD is added and carries out Maillard reaction, 1,2-PD
Dosage be 1-2 times of mixed enzymolysis liquid volume, reaction temperature is 100-120 DEG C, reaction time 2-3h.
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| CN107252077A (en) * | 2017-06-05 | 2017-10-17 | 舟山市齐晟水产有限公司 | Burn flavouring material formula in a kind of snapper Xijing |
| CN107183664A (en) * | 2017-06-05 | 2017-09-22 | 舟山市齐晟水产有限公司 | A kind of mackerel miso boils flavouring material formula |
| CN108041548A (en) * | 2017-12-28 | 2018-05-18 | 天津科技大学 | It is a kind of using wheat bran as wheat fragrance essence of raw material and preparation method thereof |
| CN108925954A (en) * | 2018-07-19 | 2018-12-04 | 合肥工业大学 | A kind of wheat germ seasoning and preparation method thereof for vegetable dish barbecue |
| CN110663928B (en) * | 2019-10-29 | 2022-11-11 | 天津科技大学 | Preparation method of fragrant and sweet wheat fragrance type essence and product thereof |
| CN113040323A (en) * | 2021-04-29 | 2021-06-29 | 无锡华跃生物科技有限公司 | Preparation method of strong-flavor oat milk and product thereof |
| CN115281326B (en) * | 2022-07-06 | 2023-07-21 | 佛山市海天(高明)调味食品有限公司 | Composite peptide seasoning base material and preparation method thereof |
| CN115736226A (en) * | 2022-11-29 | 2023-03-07 | 佛山市海天(高明)调味食品有限公司 | Natural flavor base material and preparation method and application thereof |
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| CN102308948A (en) * | 2011-07-14 | 2012-01-11 | 天津农学院 | Sauce food base stock produced by utilizing bran zymolyte and production method thereof |
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Address after: Building 3, No. 2, Zhenxing Road, Taiping Town, Conghua District, Guangzhou, Guangdong 510000 Patentee after: Guangzhou Zhenwei Yiyuan Food Co.,Ltd. Address before: 510260 No.2, Zhenxing Road, high tech Industrial Park, Conghua Economic Development Zone, Guangzhou City, Guangdong Province Patentee before: Guangzhou Zhenwei Yiyuan Food Co.,Ltd. |
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